麦麸纤维素与腐植酸复合保水剂的制备及性能

[目的]研究利用麦麸提取的纤维素与腐植酸共聚制备复合保水剂的方法及其性能,以解决现有保水剂生物难降解,成本高,污染大,再生性能差等问题。[方法]采用碱法从麦麸中提取纤维素,首次与腐植酸、丙烯酸水溶液聚合制备了复合保水剂。用扫描电子显微镜(SEM)、热重分析(TG)分别对树脂的表面形貌、热稳定性进行了表征,考查了NaOH、引发剂、交联剂、麦麸、腐植酸用量对复合保水剂吸水率的影响,并对温度、不同交联剂、再生性能进行了探讨。[结果]麦麸质量0.15g,丙烯酸20ml,交联剂(N,N-亚甲基双丙烯酰胺)的质量是丙烯酸质量的0.03%,引发剂的质量是丙烯酸质量的0.8%,腐植酸0.1g,NaOH浓度80%,温度80℃时,吸水倍率最高,蒸馏水达到了989g/g,对地下水的吸水倍率达到了120.34g/g。对盐水的吸水倍率达到了62.76g/g。[结论]实验方法制备的保水剂再生性能、热稳定性良好,较文献报道的保水剂吸水效果优异,可以在实际生产和生活中推广应用。

利用麦麸纤维素稳定低脂Pickering乳液

以农副产物麦麸为原材料,经过碱煮、漂白等工艺提取麦麸纤维素,从而制备稳定的低脂Pickering乳液。考察麦麸纤维的质量分数、p H及Zeta电位等因素对乳液的静置稳定性和乳液滴粒径分布的影响。结果表明,随麦麸纤维质量分数的增大,乳液的稳定性逐渐增强;Zeta电位绝对值随着p H的增加而增大,p H为3时乳液的稳定性最好;纤维质量分数为1.00%的乳液样品,乳液滴D_((3,2))为3.5μm;从乳液滴的粒径分布分析,乳液的失稳主要发生在储存前期(3 d),随着时间延长乳液逐渐趋于稳定。

挤压蒸煮技术在富含纤维素产品中的应用

挤压蒸煮技术是近年来发展较快的现代食品工程技术之一。膳食纤维经挤压蒸煮处理后 ,可提高膳食纤维的可溶性 ,改善其活性功能 ,在食品工业中有更广泛的应用前景。

Effect of Acid Treatment on the Saccharification of Wheat Bran Cellulose

[ Objective] The aim was to improve the saccharification of wheat bran cellulose. [ Method] Taking the wheat bran as raw materials, and using orthogonal method, the effects of acid concentration, temperature, times and substrate concentration on the saccharification were investigated. [ Result] The influence of temperature on the acid treatment of the sacchadfication of wheat bran cellulose was significant. Influences of acid concentration on the hydrolysis were distinct. Influences of time and substrate concentration were insignificant. The optimal pretreatment conditions were 1.5% of sulfuric acid concentration and 0. 067 g/ml of substrate concentration at 100℃ in three hours. Under this condition, the sugar concentration was 38.137 mg/ml, and the hydrolysis rate reached 51.485%. [ Conclusion] The study improved the saccharification of wheat bran cellulose, which provided theoretical basis for the application of wheat bran industrial process.